Gluten-Free Lemon Poppy Seed Cake
Servings: 12 slices
This gluten-free lemon poppy seed cake is bright, soft, and moist! It's also dairy-free and super easy to make! This recipe is a keeper!
- 1⅓ cups gluten-free all purpose measure for measure flour
- ¼ cup almond flour
- ⅛ teaspoon fine salt
- ¼ teaspoon baking soda
- 1½ teaspoons baking powder
- 2 tablespoons poppy seeds
- ⅓ cup light olive oil
- 1¼ cups granulated sugar
- 5 large eggs
- Zest of 3 lemons
- 3 tablespoons lemon juice
- ½ cup unsweetened non-dairy milk
- 1 cup powdered sugar, sifted
- 4 teaspoons lemon juice
- 1 tablespoon unsweetened non-dairy milk
In a bowl, combine the gluten-free flour, almond flour, salt, baking soda, baking soda, and poppy seeds. Set aside.
In a large bowl, combine oil, sugar, eggs, lemon zest, lemon juice, and non-dairy milk. Add the flour mixture and stir until the batter is smooth. Cover and let it rest for 30 minutes.
Preheat the oven to 350°F/180°C. Grease and line an 8-inch loaf pan with parchment paper.
Pour the rested batter into the loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs on it. Let the lemon poppy seed cake cool in the pan for 15 minutes before taking it out onto a wire rack to cool completely.
In a small bowl, combine powdered sugar, lemon juice, milk, and stir until smooth. Pour as much or little as you like on the cooled lemon poppy seed cake and let it dry.
Serving: 1slice | Calories: 274kcal | Carbohydrates: 43g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 134mg | Potassium: 59mg | Fiber: 2g | Sugar: 32g | Vitamin A: 144IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 1mg